@alex_123 here is the recipe that you asked for.
Recipe makes two 9x13 glass casseroles.
2 tbl olive oil
1 lrg onion diced
3 green onions w/tops (sliced) optional
1 tsp garlic powder
1 tsp seasoned salt (optional)
14 oz chopped green chilies (canned) add more if desired
(2) 8oz package of cream cheese (softened)
5 cups shredded chicken or turkey (cooked)
16 8" tortillas
(2) 8oz carton of heavy whipping cream
16oz package of Monteray jack cheese (shreaded)
green chilie sauce if desired
Lightly fry all tortillas in oil, about 15-20 seconds a side, place on towel or paper towels to drain.
Pre heat oven to 325deg
Add olive oil to large skillet, saute onion until translucent, add garlic, seasoned salt and green chilies, saute for 2 minutes.
Reduce heat to low, add cream cheese, dividing with spatula and mixing with onion, green chilie mixture.
Heat and mix until cream cheese melts and then add chicken or turkey. Mix well and remove from heat.
Spread out the tortillas and divide the mixture equally on the 16 tortillas. Roll tortillas and place in greased or sprayed pan (8 each).
Add one carton of heavy whipping cream to each pan (you can add the green chilie sauce along with the heavy whipping cream if you want to)
Bake 40-50 minutes until cream is thick and bubbly. Add shreaded Monteray jack cheese to the top of each.
Sprinkle with green onions or olives if desired.
We have made it with and with out the green chilie sauce and like both ways so it is up to you how you want to do it. Enjoy!
Topic: Creamy green chilie enchiladas (Read 1571 times)
